Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
  • A23C9/00—Milk preparations; Milk powder or milk powder preparations
  • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
  • A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
  • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
  • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
  • A23C11/06—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk proteins
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
  • A23C9/00—Milk preparations; Milk powder or milk powder preparations
  • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
  • A23C9/1203—Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
  • A23C9/1206—Lactose hydrolysing enzymes, e.g. lactase, beta-galactosidase

Definitions

• the present invention is directed to lactose-reduced milk fortified with soy protein.
• Lactose-reduced i.e., lactose hydrolyzed
• milk has been commercially available for years and has provided opportunity to the lactose-intolerant population to enjoy the taste and nutrition of milk without the typical adverse digestive problems associated with the ingestion of lactose
• a milk beverage having a combination of lactose-reduced milk and soy protein isolates.
• Such a beverage will provide a nutritionally superior beverage to the general (including lactose intolerant) population than is currently known.
• dispersion and stabilization of soy protein powder into fluid milk has been problematic.
• the protein will have a tendency to display a chalky mouthfeel and settling or sedimentation will occur, which forms a "sludge" in the bottom of retail packages. Therefore, what is also needed is the right combination of ingredients, process, formula and storage conditions to stabilize the milk and soy protein combination.
• a superior tasting product is also needed, as state-of-the-art soymilks are known for inferior flavor quality relative to milk-only beverages.
• the present invention addresses those defects, by combining a sweeter tasting milk base with isolated soy protein, as opposed to the typical soymilks prepared directly from soybeans. Moreover, the combination of the formula of the present invention with process and stabilizer of the present invention enables production of a high quality, long shelf-life, high protein milk beverage.
• soymilk beverage can be made on a both a bench top and commercial scale. Furthermore, it has been a combination of sterilization techniques and subsequent handling/distribution reduces brown color formation believed to result from a chemical reaction of both soy and milk proteins with milk sugars (especially hydrolyzed milk sugars).
• the present invention is directed to a lactose reduced milk and methods for making such a milk containing soy protein in an amount sufficient to provide at least about 6.25 g. soy protein per serving and, optionally, a stabilizer, a soy masking flavor, a milk type flavor and mixtures thereof.
• Lactose hydrolyzing lactase enzymes are known to be produced by various yeasts, bacteria and fungi.
• yeasts such as, Saccharomyces fragilis, Torula cremoris and Torula utilis
• bacteria such as, Escherichia coli and Lactobacillus bulgaricus
• fungi such as, Aspergillus oryzae, Aspergillus flavus and Aspergillus niger
• various other microorganisms such as, those described in U.S. Pat. Nos. 2,681,858, 2,781,266, and 2,809,113.
• lactase enzyme preparations produced by these organisms generally have pH optimums on the alkaline side or in the weakly acid pH range of about 5-7.
• Yeasts which are the primary source of commercial lactases, are known to produce lactases having pH optimums of about 7.
• Most of these conventional lactase enzyme preparations contain other proteins in admixture therewith. When lactase is referred to herein, it is such an admixture that is referred to
• lactase enzymes are commercially produced as biological products that have a variability in potency from batch to batch that requires adjustment with a cutting agent in order to produce a uniform commercial product.
• Cutting agent is added to the lactase enzyme product and the amount is adjusted from batch to batch to produce a lactase enzyme product of the target potency.
• Cutting agents may be selected from any inert pharmaceutical excipient, including, sugars, starches, cellulose, and inorganic salts. The amount or even the absence of the cutting agent herein is not critical to the present invention. Of course, it is desirable in the practice of the present invention that the lactase be in a readily available and convenient form of known potency for addition to the formulation.
• Suitable cutting agents include dextrose, mannitol, calcium phosphate, sodium citrate, and microcrystalline cellulose.
• Suitable lactase for use herein include, a lactase isolated from Saccharomyces lactis, by Gist-Brocade in Delft, Holland, and sold by Enzyme Development Corporation, New York, N.Y.; a lactase from Aspergillus oryzae, Lactase Y-400, produced by K. K.
• lactose-reduced milk with added soy protein may optionally include stabilizers, flavors, and flavor-masking agents.
• a variety of techniques known to those having skill in the art can be used to disperse the soy isolate powder into milk. However, process capabilities at a given manufacturing plant will determine the best dispersion technique.
• the soy protein can be dispersed and hydrated directly into cold (40°F) milk with using high shear equipment, e.g., agitation using a Breddo Likqufier TM (Breddo Company, Division of Americal Ingredients Company, Kansas City, Kansas 66105).
• Breddo Likqufier TM Breddo Company, Division of Americal Ingredients Company, Kansas City, Kansas 66105
• proper dispersion and hydration of the soy protein can be accomplished by dispersing into pre-warmed milk (about 70 to about 110°F).
• Hydrolyzing lactose, i.e., lactase treatment, in milk can be accomplished either before formula batching or after UHT sterilization.
• soy protein is present from about 2 to about 7, preferably from about 3 to about 5%.
• Additional ingredients that may be included in the formulation include from about 0.01 to about 0.05 wt% of a stabilizer; from about 0.05 to about 0.3 wt% soy masking flavor, natural, n & a, or artificial; from about 0.05 wt% to about 0.3 wt% milk-type flavor, natural, n & a, or artificial.
• Stabilizers suitable for use in the present invention are those capable of controlling sedimentation and improving the overall appearance and texture (viscosity).
• the stabilizer is an edible hydrophilic colloid, i.e., a starch (including pre-gelatinized starch and chemically-modified starch), a gum (either natural or synthetic), or a chemically-modified polysaccharide.
• Preferred stabilizers suitable for use in the present invention include, but are not limited to, acacia, agar, algin, carrageenan, gum arabic, gum ghatti, gum karaya, gum tragacanth, guar gum, locust bean gum, xanthan gum, sodium alginate, xanthan gum, cellulosic gums, such as ,methyl cellulose, hydroxy ethyl cellulose, hydroxypropyl cellulose, hydroxypropyl methylcellulose, and carboxymethylcellulose, and mixtures thereof.
• UHT ultra high temperature
• UHT sterilization can be carried out by any known method to those having skill in the art. However, direct steam injection is the preferred method of UHT sterilization because less thermal damage of proteins occurs as well as less browning.
• direct steam injection is the preferred method of UHT sterilization because less thermal damage of proteins occurs as well as less browning.
• UHT processing provides for a longer shelf life (from about 2 to 9 months), it is not a necessary requirement for a milk beverage where shorter shelf life (about 2 to 4 weeks) is acceptable. Where a shorter shelf life milk beverage is desired, standard milk industry pasteurization techniques provide for a higher quality product, e.g., better flavors, less thermal damage, and the like.
• the milk beverage product can be near aseptically filled into purepak, glass or plastic containers, preferably at from about 40 to about 70°F.
• all subsequent holding, warehousing, distribution, and retailing is done under refrigerated conditions (from about 38 to about 45°F). Controlled temperatures will result in overall better quality, as even ambient temperature conditions will tend to accelerate flavor degradation, brown color formation, sludge formation, and the like.
• Lactose reduced milk was fortified with soy protein isolates from two sources, PTI (Protein Technologies International, St. Louis, MO) and ADM (Archer Daniels Midland Company, Decatur, IL), as described in tables 1 and 2 below, and screened for sensory properties, e.g, flavor, taste, and the like, and sedimentation.
• PTI Protein Technologies International, St. Louis, MO
• ADM Archer Daniels Midland Company, Decatur, IL
• Lactose reduced milk (LACTAID® 100) was warmed to about 110°F in a water bath. Soy protein isolates, gum, soy masking flavor, and milk and cream-type flavor were then dispersed in the milk and mixed at about 300 to about 800 rpm using a pneumatic high speed mixer for about 10 minutes at about 100°F. The dispersion was then homogenized at about 2500 rpm at 500PSI using a two-stage homogenizer. After homogenization, the homogenized dispersion was UHT processed with a MicroThermics (Raleigh, NC0 lab scale UHT processor) at about 280 to about 283°F for about 15 seconds. The resulting product was cooled to about 40°F using refrigeration, filled into 8 oz plastic container containers, then stored at about 40°F for stability and sensory testing.
• Soy protein isolates, gum, soy masking flavor, and milk and cream-type flavor were then dispersed in the milk and mixed at about 300 to about 800 rpm using a pneumatic high speed
• PTI Soy Protein Formula Ingredient Supplier % w/w g per 240 g serving % Protein in Total Ingredient Protein Per Servi Soy Protein Isolate, FXP H0211 PTI 3.296 7.91 79.0 6.25 Natural Soy Masking Flavor, 17926 Comax 0.100 0.24 N&A Milk Type Flavor, 876.077/PM Flavors of North America 0.100 0.24 Carrageenan, SeaKem CM611 FMC 0.020 0.048 Fat Free Lactaid 100 HP Hood (commercial) 96.48 231.56 3.38 7.83 TOTAL 100.00 240.00 14.08 ADM Soy Protein Formula Ingredient Supplier % w/w g per 240 g serving % Protein in Total Ingredient Protein Per Sen Soy Protein Isolate, Profam 873 ADM 3.078 7.38 84.6 6.25 Natural Soy Masking Flavor, 17926 Comax 0.100 0.24 N&A Milk Type Flavor, 876.077/PM Flavors of North America 0.100 0.24 Carrageenan, SeaKem CM

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• Life Sciences & Earth Sciences (AREA)
• Chemical & Material Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Microbiology (AREA)
• Dairy Products (AREA)
• Beans For Foods Or Fodder (AREA)

Applications Claiming Priority (4)

Publications (2)

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ID=26941820

Family Applications (1)

Country Status (9)

Cited By (3)

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• 2001
  • 2001-11-20 US US09/989,578 patent/US20020119234A1/en not_active Abandoned
  • 2001-12-05 CA CA002364355A patent/CA2364355A1/fr not_active Abandoned
  • 2001-12-06 EP EP01310227A patent/EP1212946A3/fr not_active Withdrawn
  • 2001-12-07 AU AU97133/01A patent/AU9713301A/en not_active Abandoned
  • 2001-12-07 KR KR1020010077239A patent/KR20020045575A/ko not_active Ceased
  • 2001-12-07 JP JP2001373888A patent/JP2002204657A/ja active Pending
  • 2001-12-07 CN CN01143513A patent/CN1397190A/zh active Pending
  • 2001-12-07 NZ NZ515994A patent/NZ515994A/en unknown
• 2002
  • 2002-10-29 HK HK02107809.4A patent/HK1046824A1/en unknown

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